Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette | SpiceTribe
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Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette

  • Prep Time Prep: 10 Mins
  • Cook Time Cook: 20 Mins
  • Serves Serves: 4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette

Chef notes

This recipe is easy, relatively quick and a perfect pairing for pork, roast turkey or even just a pile of mashed potatoes! The sweet and tart of the glaze combined with crispy pancetta and perfectly firm Brussels will make this a favorite with your family and friends.

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Ingredients

  • Prep time Prep time: 10 Mins
  • Cook time Cook time: 20 Mins
  • Total time Total time: 30 Mins
  • Serves Serves: 4
  • 1 bunch of Brussels sprouts, trimmed and cut in half and patted dry
  • 5 oz pancetta, cut into ½” cubes
  • 1 Tbsp fish sauce
  • 1 Tbsp sherry vinegar
  • 2.5 Tbsp maple syrup
  • High heat all-purpose olive oil, if needed
  • Salt to taste
  • 1 tsp Kissed By Binchotan Japanese Chile Blend
Kissed by Binchotan Japanese Chile Blend

Kissed by Binchotan Japanese Chile Blend

$10
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Steps

Step 1 -

Preheat broiler on high and move the oven rack to it’s the highest level.

Step 2 -

Add pancetta to a cast iron and turn on the heat to medium/high to render the fat until the pancetta is crispy about 7 minutes. Stir occasionally for even browning.

Step 3 -

While the pancetta is cooking, in a small bowl, combine maple syrup, sherry, and fish sauce to create a glaze.

Step 4 -

Remove pancetta to a plate, retaining the fat in the pan.

Step 5 -

Turn the cast iron to high heat, adding a little bit more oil to the pancetta fat if needed to ensure an even layer of fat in the pan.

Step 6 -

When the oil is hot (just a few seconds), place the Brussels sprouts, flat side down in the oil. Make sure not to overlap as you want one even layer.

Step 7 -

Cook on high heat for about 2–3 minutes until golden brown on the flat side, do not stir.

Step 8 -

Pop them under the broiler to brown the top side.

Step 9 -

Cook 2–4 minutes, depending on size, until golden brown.

Step 10 -

Remove the cast iron from the oven (use an oven mitt!) and back to the stove on medium-high heat.

Step 11 -

Immediately pour glaze over Brussels, and reduce liquid while stirring for about 1–2 minutes until caramelized.

Step 12 -

Add pancetta, Kissed by Binchotan Japanese Chile Blend and salt to taste.

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